How much do you salt the food you cook?

[vi edit]

I'm not big on salt. I am big on spice. Cumin, pepper, onion, garlic, ect. I've been on Indian style kick lately and those have so many other spices and flavors that salt really isn't necessary.

 

[Perknose]

Your mom told you that good girls put out?

I am the source of your present confusion. Fear me, for I may replicate, even run for office. :biggrin:

 

[dighn]

Salt = taste

I want a lot of taste so a lot of salt!

serioulsy though, probably more salt than is "typical". I completely agree that salt brings out flavour.

 

[thescreensavers]

If I feel the food is missing something a little dash, or maybe some hot sauce.

For pasta I always add salt to the water, I mean wtf it does not taste like pasta unless you add some damn salt to it.

oh and every time I add salt to food when I was growing up my dad would go ape shit telling me its bad for you well yea if you use a lot, but it wont hurt you if you use a little here and there.

 

[Capt Caveman]

Never in restaurants and little to none at home.

I'd rather use seasonings and spices to add flavor.

 

[guyver01]

i will add salt to taste.... but at home i use a custom seasoning...

salt, diced dried thyme, marjoram, garlic powder, paprika, mustard, onion powder, dill weed, celery salt.

 

[Perknose]

I'm not big on salt. I am big on spice. Cumin, pepper, onion, garlic, ect. I've been on Indian style kick lately and those have so many other spices and flavors that salt really isn't necessary.

Yup. Even in non-traditional applications. I use cumin, turmeric, cayenne, garlic, ginger, various curry comglomerations, and other hot peppers among the more provocative spices, but also in concert with all the many green and also brown spices, too.

Don't forget the non-traditional applications. Instead of salt and butter on corn on the cob next time, try something as simple as black pepper and the juice of a fresh squeezed lemon.

 

[Fayd]

i'm not big on salt. generally i'll add whatever's necessary for the dish, and little to no more.

pepper, however, i go to town on. multiple kinds of pepper too.

my family always used to make fun of me for how much i pepper dishes. but when i prepare food for them, i prepare it with the same concentration of pepper as i would for myself, and everybody compliments me on my cooking.

 

[alkemyst]

You can crack a Morton's Salt Can like an egg if you use proper technique.

 

[Ms. DICKINSON]

Ground chili powder in lieu of salt

 

[Chaotic42]

Only in pasta water or when I'm brining. I think I'm still on the same container of salt that I bought when I bought my house, back in mid 2008.